Potato & Gruyère Focaccia

I first tasted a version of this made by my friend Amy Scherber, owner of Amy’s Bread in New York.

I liked it so much I developed a version of my own a few days later without ever finding out how she makes hers. Just recently Amy told me that for the topping she roasts the potatoes whole and unpeeled and then slices them once they’re cold, another option you might want to try.